Skillet-Roasted Chicken and Stuffing for Two
Why should holidays have all the fun? We wanted festive flavors in an everyday dinner for two.
Why This Recipe Works
Two drawbacks of Thanksgiving (and the turkey and stuffing) are that it comes only once a year and that the cooking can be such a fuss. Our goal for this recipe was to make a meal for two that would satisfy the poultry-and-stuffing craving at other times of the year while minimizing the effort required. Browning bone-in split chicken breasts in a skillet gave us not only plenty of tender white meat but also crispy skin. Plus, the chicken's rendered juices helped us build a flavorful stuffing that mimicked the real thing. Topping the stuffing with the seared chicken to finish cooking in the oven ensured that the savory bread cubes collected even more chicken flavor. We used the butter and herbs that we stirred into the stuffing to baste the chicken, creating well-seasoned skin.
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